Pan-Roasted Gnocchi with Mushrooms

These pan-roasted gnocchi are delicate Italian potato dumplings sautéed with mushrooms and sage in a butter sauce. A comforting, yet impressive meal.

A white bowl filled with pan-roasted gnocchi sage, and mushrooms, with shredded Parmesan on top.

On a recent trip back to Villa Roncalli, I saw Luisa Scolastra make gnocchi à la minute. I was blown away at how speedily she turned a pot of skinned boiled potatoes into a snake of gnocchi, then into bite-size pillows. One of the cardinal rules of the Scolastra family is to use what you have. This recipe relies on foraged mushrooms, but you can use any that you find in a farmers’ market. The caramelization of the mushrooms and the crust of the pan-roasted gnocchi are textural nuances that bring an entirely new sensation to this classic dish.–Donna Lennard

What's the best potato for gnocchi?

Russet. Not a lot else to say. Don’t substitute a different potato as the moisture content will be different and will skew the consistency of the resulting gnocchi and not in a good way.

Pan-Roasted Gnocchi with Mushrooms

  • Quick Glance
  • Quick Glance
  • 1 H
  • 5 H
  • Serves 4 to 6
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Preheat the oven to 400°F (200°C).

On a rimmed baking sheet, scatter the sea salt and place the potatoes on the salt. Roast until fork tender, 45 to 60 minutes. Let cool.

Peel the potatoes and pass them through the finest setting of a ricer directly onto a lightly-floured work surface.

Tester tip: If you don’t have a ricer, a box grater will work well in its place.

In a small bowl, mix the flour and the fine sea salt. Sprinkle over top of the potatoes. Drizzle the egg on top. Slowly cut into the dough with a bench scraper and continue until fully incorporated. Knead the mass gently until the outside is slightly crumbly, 2 to 3 minutes.

Divide the dough into 8 pieces. Roll each piece into a 24-inch-long (60-cm) rope about 1/2-inch (12-mm) thick. Cut into 3/4- to 1-inch (18-to 24-cm) pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. Cover with plastic wrap and transfer to the freezer for at least 3 hours or, for best results, overnight.

Remove the gnocchi from the freezer. Working with 2 sauté pans or skillets over medium heat, warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in each pan. Once the butter begins to foam, add half the gnocchi to each pan and cook untouched until a golden-brown crust starts to form, 5 to 6 minutes.

Divide the mushrooms, sage, and shallots between the pans and cook, tossing gently, until the mushrooms are just softened, 2 to 4 minutes.

Add a splash of water, 1 tablespoon of butter, and half the Parmigiano to each pan, remove from heat, and toss until glazed. If the gnocchi seem dry, add more butter, 1 tablespoon at a time.

Divvy the gnocchi and mushrooms among 4 bowls and then top with pepper to taste and a few shavings of Parmigiano.

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Recipe Testers' Reviews

This dish does take some time and effort, but the end result is well worth it. It is flavorful and visually appealing. Because you make and form the gnocchi and then freeze it, this is an excellent dish to make for guests. All of the work and the “mess” are done ahead. When you are ready to serve it, it comes together quickly.

The butter and olive oil, along with the mix of wild mushrooms and shallots makes a perfect, flavorful “sauce” that complements the gnocchi well. Served with a mixed green salad and freshly baked bread, this was a very satisfying meal. This could probably serve 6 unless you have really big eaters!

While it wasn't nearly as erotic as Godfather III might lead one to believe, rolling these out is so much fun! This is definitely a recipe to utilize mise en place—the pasta steps are fairly quick (and a little messy) and the finished dish comes together in a flash, though I did add a few extra minutes of cooking time to make sure the gnocchi didn't have a doughy taste.


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